Under 30 Minutes

Green Mayonnaise

Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise. This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, April 2013


  • 1/2 cup coarsely chopped arugula
  • 1/2 cup packed mixed fresh parsley, dill, mint, basil, and chives, chopped
  • 1/3 cup reduced-fat plain Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 2 to 3 teaspoons fresh lemon juice (from 1 lemon)
  • Coarse salt and freshly ground pepper


  1. Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.


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